Crescent Roll Breakfast Casserole

Easy to make crescent roll breakfast casserole with eggs, bacon and cheese. A crowd-pleasing dish perfect for brunch or breakfast.

CRESCENT ROLL EGG BAKE

Planning a birthday brunch or maybe just a regular breakfast with friends and family? Or maybe the Easter brunch already? This crescent roll breakfast casserole recipe might come in handy if you do.

A super easy to make egg bake, using just a few ingredients, easily assembled in about 10 minutes. Some baking time and that’s it!

The result is a savory breakfast dish, served piping hot, cheesy and comforting, sure to please anyone at the table. Especially the kids, I might say, mine absolutely love this crescent roll bake.

I am talking about breakfast here, but you can easily make this crescent roll egg bake a lunch or dinner dish, really, I see no reason why you should only serve it for breakfast! Make a salad on the side and you will have a delightful meal for any time of the day.

INGREDIENTS

Crescent rolls:

• You will need one tube of crescent rolls, mine contained 6 crescent rolls. If there are 8 in your tube, it’s fine. Make sure they all fit in the dish and continue with the recipe.
• Use Pillsbury crescent rolls or something similar.
• Make sure you buy the plain version and not something sweetened.

Bacon:

• I like to use lean tiny bacon cubes, they are super low in fat.
• You can use regular bacon slices instead. Fry them in the pan until cross and chop or break them into small pieces before adding to the crescent roll casserole.

Vegetables:

• I always put some green onions into this egg bake, I think they are the perfect fit.
• Otherwise, I might add about half of red bell pepper, steamed broccoli florets (finely chopped), defrosted peas or a good handful fresh spinach (chopped).

Breakfast casserole with herbs:

• You can also leave the vegetables and add lots of herbs. I tend to do that in spring when the herbs in my garden are so beautiful.
• I love to add lots of fresh dill to omelets or scrambled eggs, you can throw it generously into this breakfast bake as well.
• Chives, parsley, a smaller amount of fresh thyme or oregano are great as well.
• If using herbs, mix them with the beaten eggs and milk.

Cheese:

• I often use Gouda, but Cheddar or Gruyere are great as well. Use the kind of cheese you usually like in casseroles.

Other ingredients:

• Eggs
• Milk – you can replace half of it with single or heavy cream, but that will add calories to a dish that is very calorie-laden anyway.

UNROLLED VERSION OF THE CRESCENT ROLL CASSEROLE

• Unroll the pack of crescent roll, but don’t cut and roll them.
• Place the sheet of dough into the prepared baking dish.
• Add the cooked bacon and the chopped vegetables.
• Whisk together the eggs and the milk. Add the herbs if you use them. Season the eggs generously.
• Pour the eggs into the casserole dish.
• Sprinkle with the grated cheese.
• Bake as instructed in the recipe.

MAKE AHEAD

• To make ahead assemble the casserole as instructed.
• Cover the dish with cling film/plastic wrap and refrigerate for several hours or overnight.
• Remove the casserole from the fridge and let it on the counter while the oven heats.
• Remove the plastic wrap and bake as directed in the recipe.

CAN I FREEZE THE CASSEROLE?

• Yes, you can.
• Let the baked casserole cool completely. Wrap it well with cling film or place it in a large freezer bag.
• Freeze for up to one month.
• When ready to serve, remove the foil or bag and place the frozen crescent roll breakfast casserole into the preheated oven.
• Reheat for about 25-30 minutes at 180 degrees Celsius/ 350 degrees Fahrenheit or until piping hot in the center as well.

WHAT TO DO WITH LEFTOVERS?

• The breakfast bake serves at least 4 people, but it is so rich and satisfying that it would probably be enough for 6 as well, especially if you are serving some sides.
• The leftovers keep well in the fridge for about two days.
• Reheat in the microwave or in the oven.

WHAT TO SERVE WITH CRESCENT ROLL BAKE?

• If making the casserole for brunch you could serve other breakfast dishes as well.
• Try some overnight yeast rolls, cinnamon buns, avocado spread, camembert spread, lemon jelly or strawberry rhubarb jam.
• If serving it for lunch or dinner, make a salad on the side. You could try a salad with yogurt dressing, a broccoli salad or a chopped vegetable salad.